Name: Blueberry Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup egg whites; 0.5 cup non-fat Greek yogurt; 0.25 cup oat flour; 1 scoop vanilla protein powder; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.5 cup fresh blueberries; 1 tsp coconut oil; 1 tbsp maple syrup; 0.13 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Pancakes with Maple Syrup

Fluffy pancakes whisked with Greek yogurt and protein-rich oats, bursting with juicy blueberries and finished with a drizzle of amber maple syrup.

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NUTRITION

Protein

55.2g

Fat

7.4g

Carbs

53.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp maple syrup

0.13 tsp sea salt

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PREPARATION

1
In a medium bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and well combined.
2
Add the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt to the bowl, stirring until just incorporated.
3
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without over-mixing the batter.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.
5
Pour the batter into the skillet to form three or four pancakes, cooking until small bubbles begin to form on the surface.
6
Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and firm to the touch.
7
Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.